Gastronomy

Chef(s) Stéphane Hubert (Auberge Godefroy) offer(s) you the following main dish:

Maple Crémeux Log, with Granny Smith and Pecans Flambéed over Saint James Rum

Flourless chocolate cookie:
3 eggs
95 g sugar
25 g extra brut red cocoa

Separate egg whites from yolks
Use mixer and whisk to beat egg whites until they peak, add sugar
Add egg yolks being careful not to collapse the egg whites
Use a whisk to fold cocoa into the batter by hand
Spread on baking sheet covered with parchment paper and oven bake at 375°F for 5 to 7 minutes
After baking, let cool at room temperature

Maple crémeux:
25 g sweet butter
25 g flour
125 ml maple syrup
125 ml 35% cream
Some vanilla extract

Bring cream and maple syrup to a boil
In a separate pot, melt butter and add flour
Let mixture cook over medium heat 2 minutes and slowly add while whisking the cream and maple syrup
Let simmer 4 to 5 minutes while stirring constantly
Add vanilla and let cool completely

Sautéed Granny Smith apples and pecans:
2 Granny Smith green apples
50 g pecans, halved
20 g sweet butter
50 ml Saint James rum

Making the crémeux log roll:

Cut cookie in two and place each half on a sheet of cling wrap
Arrange cookies so the wider ends are facing you
Spread maple cream on cookies being careful to leave a 2 cm cream-free border around the edge of the cookies
Using the cling wrap, roll the logs
Set aside in fridge until ready to serve

How to serve: